Entree: Ghana – Northern Ghana – Rice Balls with Groundnut Soup (Rice dumplings with peanut soup)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 cups (390 g) short-grain or medium-grain rice
- 4 cups (960 ml) water, plus more as needed for cooking
- 1 lb (454 g) beef stew meat, cut into 1–1.5 inch (2–3 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (8 oz / 225 g)
- 3 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped (10 oz / 280 g) or 1 14-oz (400 g) can crushed tomatoes
- 1 scotch bonnet or habanero pepper, pierced (optional, to taste)
- 1 1/2 cups (210 g) roasted peanuts, ground to a paste OR 1 cup (250 g) smooth peanut butter
- 4 cups (960 ml) water or beef stock
- 1 tsp (5 g) salt, or to taste
- 1 tsp (2 g) ground black pepper
- 1 bouillon cube (beef or chicken), optional
- 1 cup (30 g) chopped spinach, kale, or bitterleaf (optional)
- 2 tbsp (30 ml) palm oil or additional vegetable oil (optional, for authentic flavor)

Instructions

1. Rinse the rice until the water runs clear. Combine the rice and 4 cups (960 ml) water in a pot and bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until rice is very soft and almost falling apart (about 20–25 minutes). Drain any excess water, then mash or pound the rice into a smooth, sticky dough. Wet your hands and form into 8–10 firm balls; keep covered and warm.
2. Meanwhile, heat 2 tbsp (30 ml) vegetable oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside. In the same pot, add the chopped onion, garlic, and ginger and sauté until translucent, about 3–4 minutes.
3. Add the chopped tomatoes (or canned tomatoes) and the whole scotch bonnet pepper. Cook until the tomatoes break down and the mixture thickens, about 6–8 minutes.
4. If using ground roasted peanuts: stir the peanut paste into 1 cup (240 ml) warm water until smooth to form a slurry. If using peanut butter: whisk peanut butter with 1 cup (240 ml) warm water until smooth. Add this peanut mixture to the pot along with the reserved browned beef, remaining 3 cups (720 ml) water or stock, bouillon cube (if using), salt, and pepper. Bring to a gentle simmer.
5. Simmer the soup, partially covered, for 25–35 minutes until the beef is tender and the soup has thickened. If using leafy greens, stir them in during the last 5 minutes of cooking. For a more authentic finish, stir in 2 tbsp (30 ml) palm oil at the end.
6. Taste and adjust seasoning. Serve hot: place 1–2 rice balls per bowl and ladle the groundnut soup with beef over or alongside the rice balls.